Dinner

Clean Eating Mag: Chicken and Fresh Apricot Tagine is for Dinner.

Clean Eating Mag: Chicken and Fresh Apricot Tagine takes several minutes to prepare.

Clean Eating Mag: Chicken and Fresh Apricot Tagine takes several minutes to cook.

Clean Eating Mag: Chicken and Fresh Apricot Tagine makes 4 servings.

The ingredients for Clean Eating Mag: Chicken and Fresh Apricot Tagine are:

1 tbsp oil
16 oz chicken breast cut into 2 inch pieces
sea salt and black pepper to taste
olive oil cooking spray
1/2 large white onion, chopped
1 cup chopped carrot
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp cardamom
1/4 tsp red chile flakes, or to taste
1 tbsp white whole-wheat flour
3 cloves garlic, chopped
2.5 cups low-sodium chicken broth
4 dried medjool dates (about 1/3 cup)
5 apricots, pitted and quartered
8 large green olives, pitted and quartered
1 tbsp fresh lemon juice
1 tbsp pine nuts, toasted
2 tbsp chopped fresh mint

Here is how you make Clean Eating Mag: Chicken and Fresh Apricot Tagine:

ONE: Heat oil in a heavy pot or Dutch oven on medium-high. Season chicken with salt and pepper. Add to pot and cook, without moving, until browned on bottom, 1 to 2 minutes. Flip over and repeat on opposite side. Transfer to a large bowl (Chicken will not be cooked through at this point). If bits of chicken are stuck to pot, add 1/4 cup water and scrape pot with a spatula as water boils; add to chicken.TWO: Coat pot with cooking spray and decrease heat to medium. Add onion and carrots. Sprinkle with a pinch each salt and pepper and cook until soft and lightly browned, 6 to 7 minutes. Add ginger, cinnamon, cardamom, chile flakes and flour. Cook for 1 minute, stirring often. Add garlic and cook for 1 more minute. Add broth and dates and bring to a steady simmer.THREE: Add chicken and any juices back to pot. Reduce heat to maintain a slow gentle simmer (low to medium-low; you should see just a few bubbles slowly surfacing at a time). Cook for 10 minutes, uncovered and stirring occasionally. Add apricots and simmer gently until soft, but not falling apart, about 10 minutes. Check chicken to ensure done-ness. Stir in olives and lemon juice. Taste and adjust seasoning, if desired.FOUR: Meanwhile, prepare couscous according to package directions. FIVE: To serve, add about 1/2 cup couscous to each of 4 bowls. Divide stew evenly among bowls and top each with equal amounts of pine nuts and mint. (Stew may be made up to 2 days in advance; cover and refrigerate. Reheat gently on low heat. Add pine nuts and mint, and prepare couscous just before serving.)Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user LMDIENER.

The nutritional information for Clean Eating Mag: Chicken and Fresh Apricot Tagine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 318.5

• Total Fat: 8.2 g
• Cholesterol: 68.9 mg
• Sodium: 847.4 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 4.9 g
• Protein: 29.4 g